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my favorite chocolate cake recipe

This dense chocolate cake is so rich, so moist, so chocolatey, it's sure to be a show stopper! 

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Yes, it has a few more steps than a boxed cake mix, but trust me, it's worth it! 

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*I have the scale I use, along with other cake making products, linked here​*

My favorite chocolate cake

Yields: 2, 8-inch round cake layers or 4, 6-inch round cake layers (I put the doubled recipe below if you want 4, 8-inch round cake layers)

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Ingredients:

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  • 6 oz. unsalted butter, melted

  • 1 1/2 cups boiling water

  • 6 oz. dutch process cocoa powder (I use Hershey's Special Dark Cocoa Powder)

  • 6 oz. sour cream

  • 21 oz. sugar

  • 4 eggs

  • 13 oz. all purpose flour

  • 1 1/2 tsp. baking soda

  • 1 tsp. salt​

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  1. Preheat oven to 325° F and prepare two 8-inch (or four 6-inch) round cake pans

  2. Measure out flour, baking soda, and salt. Combine and set aside

  3. Combine melted butter and boiling water

  4. Add cocoa powder and mix until smooth

  5. Mix in sour cream

  6. Add sugar and mix until incorporated

  7. Add eggs one at a time, mixing after each addition

  8. Add dry ingredients and mix until just combined

  9. Divide batter among prepared cake pans

  10. Bake in preheated oven for 35 - 45 minutes or until done. I like to use the spring test, where you gently press the center of the cake with your finger - if it springs back it should be good to go. If it leaves a dent, you'll need a few more minutes.

  11. Cool on a wire rack for 5-10 minutes before removing from pan and allowing to cool completely

Notes:

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  • Be sure you don't over bake this cake because it will lose its moisture...and who wants a dry chocolate cake? Not me

    • Using the toothpick method to test this cake for done-ness may result in it being dry, I highly recommend the spring test for this cake​

My favorite chocolate cake - DOUBLE RECIPE

Yields: 4, 8-inch round cake layers

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Ingredients:

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  • 12 oz. unsalted butter, melted

  • 3 cups boiling water

  • 12 oz. dutch process cocoa powder (I use Hershey's Special Dark Cocoa Powder)

  • 12 oz. sour cream

  • 42 oz. sugar

  • 8 eggs

  • 26 oz. all purpose flour

  • 3 tsp. baking soda

  • 2 tsp. salt

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  1. Preheat oven to 325° F and prepare four 8-inch round cake pans

  2. Measure out flour, baking soda, and salt. Combine and set aside

  3. Combine melted butter and boiling water

  4. Add cocoa powder and mix until smooth

  5. Mix in sour cream

  6. Add sugar and mix until incorporated

  7. Add eggs one at a time, mixing after each addition

  8. Add dry ingredients and mix until just combined

  9. Divide batter among prepared cake pans

  10. Bake in preheated oven for 40 - 50 minutes or until done. I like to use the spring test, where you gently press the center of the cake with your finger - if it springs back it should be good to go. If it leaves a dent, you'll need a few more minutes.

  11. Cool on a wire rack for 5-10 minutes before removing from pan and allowing to cool completely

Notes:

​

  • Be sure you don't over bake this cake because it will lose its moisture...and who wants a dry chocolate cake? Not me

    • Using the toothpick method to test this cake for done-ness may result in it being dry, I highly recommend the spring test for this cake​

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